Tilapia En Papillote 15 Minutes Meal Playful Cooking

The best part of Tilapia En Papillote is that you can add your own little twist. Whatever veggies you like you can add, or you could keep it simple with just butter and herbs. A critical thing to remember when you prepare Tilapia En Papillote is the baking time. You want the fish to be flaky and flavorful. So do not overcook.

Ingredients that I added for Tilapia En Papillote

Zucchini and carrots: I used a spiralizer peeler to make thin spirals. White onion: Thinly sliced. You can choose yellow onion too. I would avoid red onion as it would release color spoiling the look. Cherry tomatoes: It will add a mild sweetness to the dish. Mustard Sauce: I chose Maille Old Style Mustard for texture and flavor. Salt, butter and lemon wedges: Extremely simple and it’s these three things that brings the dish together. As it bakes, the butter melts, the lemon wedges soften, and it all mixes with mustard making a lovely sauce. I am a big fan if Maille Mustard and because my son prefers mustard to any other variety of condiments, we always have a jar of Maille mustard at home. We use in everything that calls for mustard. For this particular one I use Maille Old Style Mustard

How to layer everything in the parchment paper

Layer the zucchini and carrot spiralizer followed by few onion slices.Layer the tilapia and season with salt.Spread the mustard sauce on top of the fish. And couple tiny dollops of butter.Add few halved cherry tomatoes here and there.Finally add couple slices of lemon and seal the parchment paper.

If you don’t have parchment paper, you can use aluminum foil too. I paired this dish with pearl couscous and added the left over sliced onion, spiralized carrot and zucchini along with some cherry tomatoes. For best flavor, I cooked the couscous in chicken stock. This post is done in collaboration with Maille US.